Coconut Curry Shrimp Soup

Coconut Curry Shrimp Soup

Ingredients:

  • 1 lb (450g) shrimp, peeled and deveined
  • 1 tbsp vegetable oil
  • 1 onion, finely chopped
  • 3 cloves garlic, minced
  • 1-inch piece ginger, minced
  • 1 tbsp red curry paste
  • 1 can (14 oz) coconut milk
  • 3 cups chicken or vegetable broth
  • 1 tbsp fish sauce
  • Juice of 2 limes
  • 1 tsp brown sugar
  • 1 cup baby spinach
  • 1 red bell pepper, sliced
  • Fresh basil or cilantro (for garnish)
  • Lime wedges (for serving)
  • Salt and black pepper (to taste)

Directions:

Sauté Aromatics:

  • Heat vegetable oil in a large pot over medium heat.
  • Add onion, garlic, and ginger, and sauté for 3 minutes until softened and fragrant.

Add Curry Paste and Build the Broth:

  • Stir in red curry paste and cook for 1 minute.
  • Add coconut milk, broth, fish sauce, lime juice, and brown sugar. Stir and bring to a gentle simmer.

Cook the Vegetables:

  • Add sliced red bell pepper and simmer for 5 minutes until slightly softened.

Add Shrimp and Spinach:

  • Add shrimp, cooking for about 5 minutes until pink and fully cooked.
  • Stir in baby spinach just before serving, allowing it to wilt.

Adjust and Serve:

  • Taste and adjust seasoning with salt and pepper if needed.
  • Garnish with fresh basil or cilantro and serve with lime wedges on the side.

Time:

  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes

Nutrition:

  • Approximately 300 kcal per serving
  • Servings: 4
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